Preheat the grill to high. Mist the chicken all over with cooking spray, then rub in the paprika. Grill for 10-12 minutes, turning halfway, until the chicken is cooked through. Let cool slightly, then cut into thick slices.

Step 2

Grill the bacon for 5 minutes, turning once, until crisp, then cut into long strips.

Step 3

Meanwhile, in a small bowl, mix together the crème fraîche, mustard and lemon juice. Season with salt and freshly ground black pepper.

Step 4

Toast the bread and spread with the mustard mixture, reserving a little to serve. Top with the lettuce, tomatoes, chicken and bacon. Sprinkle over the spring onions and serve seasoned with freshly ground black pepper and drizzled with the remaining dressing.